| Full text | |
| Author(s): |
Egea, Mariana Buranelo
[1]
;
Bertolo, Mirella Romanelli Vicente
[2]
;
Oliveira Filho, Josemar Goncalves de
[3]
;
Lemes, Ailton Cesar
[4]
Total Authors: 4
|
| Affiliation: | [1] Goiano Fed Inst Educ Sci & Technol, Km 01 Rural Area, Campus Rio Verde, BR-75901970 Rio Verde, Go - Brazil
[2] Univ Sao Paulo, Sao Carlos Inst Chem IQSC, Av Trabalhador Sao Carlense 400, CP-780, BR-13560970 Sao Carlos, SP - Brazil
[3] Sao Paulo State Univ UNESP, Sch Pharmaceut Sci, Rdvia Araraquara Jau Km 1, BR-14800903 Araraquara, SP - Brazil
[4] Fed Univ Rio Janeiro UFRJ, Sch Chem, Dept Biochem Engn, Av Athos Silveira Ramos 149, BR-21941909 Rio De Janeiro, RJ - Brazil
Total Affiliations: 4
|
| Document type: | Review article |
| Source: | Molecules; v. 26, n. 17 SEP 2021. |
| Web of Science Citations: | 0 |
| Abstract | |
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field. (AU) | |
| FAPESP's process: | 19/18748-8 - Chemical composition of strawberries coated with biofilm-based on pomegranate peel extract, chitosan, and gelatin |
| Grantee: | Mirella Romanelli Vicente Bertolo |
| Support Opportunities: | Scholarships in Brazil - Doctorate (Direct) |
| FAPESP's process: | 18/24612-9 - Application of nanoemulsions with essential oils as natural coatings for application in post-harvesting strawberry conservation |
| Grantee: | Josemar Gonçalves de Oliveira Filho |
| Support Opportunities: | Scholarships in Brazil - Doctorate |